RASPBERRY TRIFLE

This makes a glorious dessert for a special occasion. Trifle is often served in England at a special afternoon tea.

Ingredients
1 and half cups heavy cream
Quarter cup sugar
1 prepared pound cake, ladies fingers, or sponge cake
Half cup sherry
Raspberry preserves
2 (8 ounce) packets of cream cheese, softened
2 teaspoons lemon juice
1 and half teaspoons pure vanilla extract
2 (10-12 ounce) packages of frozen raspberries, thawed

Method
In a medium bowl beat cream with quarter cup sugar until stiff peaks form. In another bowl cream together cream cheese, lemon juice, vanilla and half cup sugar. Fold two cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.

Slice cake into half inch slices. Sprinkle with sherry or fruit juice.Cover and let stand so all alchol can evaporate from the sherry. Next spread a layer of raspberry preserves on each cake slice. Layer a decorative bowl with the cake, drained and thawed raspberries and cream cheese mixture.
Top with remaining whipped cream. Dust with cocoa powder and a few whole thawed raspberries as desired.